What A Crock Recipe Segment – Easter Dinner

These are the recipes from Chef John Knorr, from What A Crock Homemade Soups, featured on our show on March 28, 2015

Easter Dinner
yield – 6 servings
March 28, 2015 Segment

Lentil and Spinach Lamb Roulade

Ingredients
1 cup lentils
2 cups unsalted chicken stock
2 # lamb leg, butter flied
2 Tablespoons olive oil
1 cup onion, small dice
6 cloves garlic, minced
2 Tablespoons mint, finely chopped
2 ounces baby spinach (about two handfuls)
salt and pepper to taste

Directions
1. Rinse lentils and place in sauce pan. Add stock and bring to a boil. Reduce heat to simmer, cooking for 20 minutes until al dente.
2. Sauté onions and garlic in olive oil, cooking for approximately 5 – 7 minutes. Add cooked lentils and continue cooking for 2 -3 minutes. Turn off heat.
3. Add mint and spinach, toss to incorporate. Spinach will wilt.
4. Clean and trim lamb of fat and cartilage. (I split the butter flied leg into two pieces) Cover with plastic and pound the piece(s) until they are a consistent thickness, season with salt and pepper.
5. When stuffing cools, spread over lamb, leaving a ½ inch from edges. Making sure you keep with the grain (because you’ll be slicing against the grain when finished).
6. Roll the leg, making sure stuffing remains in roast. Tie the roast with butcher twine; season the outside with salt and pepper.
7. In a hot cast iron skillet, brown all sides of the roast. Place in a preheated 350 degree oven for 20 – 25 minutes, until the internal temperature reaches 130 degrees (medium rare).
8. Remove from oven. Let rest for 10 minutes before slicing. Slice into ½ inch pieces, serve immediately.
Dijon Potatoes
Ingredients
2 pounds red bliss potatoes, washed and quartered
6 cloves garlic, minced
3 Tablespoons olive oil
salt and pepper to taste
1 ½ Tablespoon olive oil
1 ½ Tablespoon red wine vinegar (good quality)
3 Tablespoon Dijon/spicy brown mustard

Directions
1. Toss potatoes with 3 T olive oil and garlic, place on a foil lined baking sheet.
2. Bake in a preheated 400 degree oven for 35 -40 minutes.
3. While the potatoes are cooking, combine the oil, vinegar and mustard in a large bowl.
4. When the potatoes are finished, place in bowl and toss with mustard mixture.
5. Serve immediately.

Roasted Asparagus
Ingredients
2 pounds asparagus
1 Tablespoon olive oil
salt and pepper
Directions
1. Trim bottom of asparagus spear, then cut remaining spear into 1 – 1 ½ inch pieces.
2. Toss with olive oil and season with salt and pepper spread evenly on a foil lined baking sheet. Place in a preheated 400 degree oven and cook for 30 – 35 minutes.
3. Serve immediately.

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